Peruvian Bean Stew Recipes

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PERUVIAN CANARY BEAN STEW



Peruvian Canary Bean Stew image

I found canary beans at my local market, but didn't know what to do with them. So, I bought a pound and stuck them in my pantry. I then researched the internet and found this recipe for Peruvian Canary Bean Stew. So far, it is the one and only recipe I've been able to find to do something with these beans. But, perhaps it is the only recipe you're ever going to need for them!

Provided by OStreetGuy55

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 lb dried canary beans
2 slices bacon, cut into 2-inch pieces
1 tablespoon olive oil
1/2 lb beef, chicken or 1/2 lb pork, cubed
1 small onion, chopped
2 garlic cloves, chopped
1 tomatoes, chopped
1 tablespoon sazon goya con culantro y achiote
1 teaspoon salt

Steps:

  • Soak the beans overnight in water.
  • The next day, drain and add 4 cups water and the bacon.
  • Cover and bring to a boil, lower heat to a simmer.
  • In a skillet, heat the oil and sauté the rest of the ingredients until beef is browned.
  • Stir the meat mixture into the beans.
  • Cover and simmer until beans are tender, about 1 hour.
  • Adjust seasoning.
  • Serve with rice.
  • Cooking time does not include the soaking of the beans overnight.

Nutrition Facts : Calories 445.4, Fat 45.5, SaturatedFat 17.8, Cholesterol 58.9, Sodium 632, Carbohydrate 3.4, Fiber 0.7, Sugar 1.6, Protein 5.7

PERUVIAN SEAFOOD STEW



Peruvian Seafood Stew image

Provided by Geoffrey Zakarian

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

4 strips bacon, chopped
1 onion, sliced
2 cups 1/2-inch diced mixed potatoes (skin-on), such as purple Peruvian, Red Bliss and Yukon gold
3 cloves garlic, peeled and sliced
1 teaspoon red chile flakes
1/2 teaspoon ground cumin
1 jalapeno, sliced
Kosher salt and freshly ground black pepper
1 quart fish stock, warmed
1/2 pound sea scallops
1/2 pound U16-20 shrimp, peeled and deveined
1 dozen small clams like manila or cockles, washed and scrubbed
1 dozen mussels, washed and scrubbed
Leaves of 1 bunch fresh cilantro, some reserved for garnish
1 bunch scallions, sliced, some reserved for garnish
1/2 cup olive oil
3 limes, 2 juiced and 1 cut into wedges for garnish

Steps:

  • Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes.
  • Add the potatoes, garlic, chile flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
  • Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes.
  • Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth.
  • Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions.

PERUVIAN CHICKPEA STEW



Peruvian Chickpea Stew image

Make and share this Peruvian Chickpea Stew recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 large yellow onion, peeled and chopped
2 garlic cloves, peeled and minced
2 tablespoons olive oil
2 cups cooked chickpeas
4 tomatoes, peeled and sliced into wedges
1 small yellow squash, peeled and diced
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon allspice
salt or salt substitute, and freshly cracked
black pepper
cooked brown rice

Steps:

  • In a deep pot, saute onions and garlic in oil until onions turn pale brown.
  • Add the chickpeas, tomato wedges, diced squash, and all the seasonings.
  • Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed.
  • Serve hot over cook-ed brown rice.

Nutrition Facts : Calories 250.6, Fat 8.6, SaturatedFat 1.2, Sodium 370.7, Carbohydrate 37.8, Fiber 7.8, Sugar 5.4, Protein 8

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